Restaurant Gaig

The draw of this Catalan restaurant on Stanley Street is that it’s the first international outpost of Gaig Barcelona, an award-winning establishment which first opened its doors in Spain in1869. Fourth-generation chef and owner Carles Gaig continues to oversee both kitchens, but has installed his protégé, Marti Carlos Martinez, as its executive chef to ensure the continuity of the family’s legacy and preservation of their heritage recipes on this side of the globe. Martinez carries on these traditions with flair. Crafted from a 150-year-old-recipe, the traditional cannelloni is an indulgent serving of housemade pasta sheets with a rich filling of roast beef and pork and decadent truffle cream sauce. With a recipe that dates back to 1869, the pigeon rice packs a delicious punch with the al dente rice cooked in a flavourful broth. Fresher and lighter flavours also shine through in dishes such as the salmorejo soup, a refreshing cold tomato soup jazzed up with jamon Ibérico ice cream.